Paneles de evaluación sensorial en la identificación y caracterización de alimentos típicos. Aprendizajes a partir de la construcción de la IG del Salame de Colonia Caroya, Argentina
The construction of a Geographical Indication (GI) concerns products that have a strong particularity. To identify the sensory profile of a typical food, it is necessary to have methodological tools that allow identifying its uniqueness without relying on the comparison with similar products. In the context of a GI, the evaluation of the typicity sensory of a food requires the development of a panel of tasters with competence to decide whether a candidate product is accepted as typical. The typical salami from Colonia Caroya is clearly different from other similar salami, although it does not all the production of the colony is considered typical. The construction project of a Geographical Indication for the typical salami of Colonia Caroya demanded to establish the profile sensory characteristics of the typical salami and differentiate it from other similar ones, produced both in Colonia Caroya as outside the territory. This led to generating sensory evaluation activities in which involved both processors and local people. Sensory evaluation workshops in which commercial salami were evaluated allowed, for On the one hand, identify the main attributes that define the sensory profile of the typical salami, and on the another, qualify the sampled commercial salamis. It was found that only six companies make typical products in a stable form and that maturing in the cellar confers characteristics defining sensory characteristics of Salami de Caroya. A "panel of notables" was also developed, who will be in charge of evaluating the typicity of the products proposed to be differentiated through the GI. Thus, the panels for evaluation of typicity constituted an environment of learning, exchange and reinvigoration of the action group around the development of the GI of Salame de Caroya.
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | spa |
| Published: |
Instituto de Estudios Avanzados (IDEA), Universidad de Santiago de Chile
2016-05
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| Subjects: | Foods, Organoleptic Analysis, Traditional Foods, Sausages, Alimentos, Análisis Organoléptico, Argentina, Alimentos Tradicionales, Salchicha, Typicity, Sensory Evaluation Panels, Sausage Products, Tipicidad, Salame de Colonia Caroya, Paneles de Evaluación Sensorial, Productos Chacinados, |
| Online Access: | http://hdl.handle.net/20.500.12123/12551 https://www.revistarivar.cl/images/vol3-n8/2_RIVAR%208%20Carduza_Champredonde_Casabianca.pdf |
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| Summary: | The construction of a Geographical Indication (GI) concerns products that have a strong particularity. To identify the sensory profile of a typical food, it is necessary to have methodological tools that allow identifying its uniqueness without relying on the comparison with similar products. In the context of a GI, the evaluation of the typicity sensory of a food requires the development of a panel of tasters with competence to decide whether a candidate product is accepted as typical. The typical salami from Colonia Caroya is clearly different from other similar salami, although it does not all the production of the colony is considered typical. The construction project of a Geographical Indication for the typical salami of Colonia Caroya demanded to establish the profile sensory characteristics of the typical salami and differentiate it from other similar ones, produced both in Colonia Caroya as outside the territory. This led to generating sensory evaluation activities in which
involved both processors and local people.
Sensory evaluation workshops in which commercial salami were evaluated allowed, for On the one hand, identify the main attributes that define the sensory profile of the typical salami, and on the another, qualify the sampled commercial salamis. It was found that only six companies make typical products in a stable form and that maturing in the cellar confers characteristics defining sensory characteristics of Salami de Caroya. A "panel of notables" was also developed, who will be in charge of evaluating the typicity of the products proposed to be differentiated through the GI. Thus, the panels for evaluation of typicity constituted an environment of learning, exchange and reinvigoration of the action group around the development of the GI of Salame de Caroya. |
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